Awards

Awards

Farm Bacìo holds for its wines and oils, over the years, many awards at national and international.

Correggiolo:
Winner bronze medal award 2013 at “Los Angeles International Extravirgin oilve oil Competition”

Leccino del Corno:
Winner bronze medal award 2010 at “Los Angeles International Extravirgin oilve oil Competition”

Chianti D.O.C.G
Guida al
vino
Slowfood
Great Mention

Chianti D.O.C.G. Riserva
Awards
Douja d’Or
2013

Toscano I.G.T. Rosso
Guida al
vino
Slowfood
Great Mention

Rocca Bianca
Guida al vino
Slowfood
Great Me

Leccino del Corno:
Winner bronze medal award 2010 at “Los Angeles International Extravirgin oilve oil Competition”

Leccino del Corno:
2009 selezionato dalla Camera di Commercio Tra i migliori olii della Provincia di Firenze

Correggiolo
National Prize Winning
Monteferru 2008:
Great Mention

CCorreggiolo:
selected by the
Chamber of Commerce
2009 as among the
best in the province of Firenze

Inserimento nella guida Flos Olei 2015 del nostro Moraiolo, con un punteggio di 92 , quindi tra gli olii eccellenti del 2014. http://www.marco-oreggia.com/fo2015_azbyscore.htm /

Fattoria Bacìo is situated in the heart of Chianti, on the top of the hill destinated to vineyards, olive groves, cereals and wood trees. The heart of the farm is the 19th century villa and the farm houses, used for charme accomodation. Lorenzo Cascino has modernized the whole farm, aiming at high quality monovarietal productions. In the last harvest the specialized olive grove of about 6 hectars with 1700 trees produced 250 quintals of olives, and 33 ectolitres of oil. There are two Extra Virgin Fattoria Bacìo Correggiolo and the excellent Moraiolo , which we recommend. It is an intense limpid golden yellow colour with light green hues. Its aroma is ample and rotund, with rich vegetal hints of artichoke, chicory and wild thistle, together with fragrant notes of rosemary and mint. Its taste is elegant and strong, with a flavour of lettuce, black pepperand a denfinite almond finish. Bitterness is strong and pungency is definite. It would be ideal on tomato appetizers, bean salads, boiled legumes, baked potatoes, chanterelle mushroom pureè, vegetable cous cous, roast fish, grilled cuttlefish, baked rabbit, grilled poultry, mozzarella cheese.

Fattoria Bacìo is situated in the heart of Chianti, on the top of the hill destinated to vineyards, olive groves, cereals and wood trees. The heart of the farm is the 19th century villa and the farm houses, used for charme accomodation. Lorenzo Cascino has modernized the whole farm, aiming at high quality monovarietal productions. In the last harvest the specialized olive grove of about 6 hectars with 1700 trees produced 250 quintals of olives, and 33 ectolitres of oil. We recommend the excellent Extra Virgin Fattoria Bacìo – Correggiolo . It is an intense limpid golden yellow colour with light green hues. Its aroma is ample and rotund, with rich vegetal hints of artichoke, chicory and wild thistle, together with fragrant notes of rosemary and mint. Its taste is elegant and strong, with a flavour of lettuce, black pepperand a denfinite almond finish. Bitterness is strong and pungency is definite. It would be ideal on tomato appetizers, bean salads, boiled legumes, baked potatoes, chanterelle mushroom pureè, vegetable cous cous, roast fish, grilled cuttlefish, baked rabbit, grilled poultry, mozzarella cheese.

Fattoria Bacìo is situated in the heart of Chianti, on the top of the hill destinated to vineyards, olive groves, cereals and wood trees. The heart of the farm is the 19th century villa and the farm houses, used for charme accomodation. Lorenzo Cascino has modernized the whole farm, aiming at high quality monovarietal productions. In the last harvest the specialized olive grove of about 6 hectars with 1700 trees produced 250 quintals of olives, and 33 ectolitres of oil. We recommend the excellent Extra Virgin Fattoria Bacìo – Correggiolo , and Leccino del Corno . It is an intense limpid golden yellow colour with light green hues. Its aroma is ample and rotund, with rich vegetal hints of artichoke, chicory and wild thistle, together with fragrant notes of rosemary and mint. Its taste is elegant and strong, with a flavour of lettuce, black pepperand a denfinite almond finish. Bitterness is strong and pungency is definite. It would be ideal on tomato appetizers, bean salads, boiled legumes, baked potatoes, chanterelle mushroom pureè, vegetable cous cous, roast fish, grilled cuttlefish, baked rabbit, grilled poultry, mozzarella cheese.

Fattoria Bacìo debut with a series of interesting and excellent products. Fattoria Bacìo is situated in the heart of Chianti, on the top of the hill destinated to vineyards, olive groves, cereals and wood trees. The heart of the farm is the 19th century villa and the farm houses, used for charme accomodation. Lorenzo Cascino has modernized the whole farm, aiming at high quality monovarietal productions. In the last harvest the specialized olive grove of about 6 hectars with 1700 trees produced 250 quintals of olives, and 33 ectolitres of oil. There are three Extra Virgin Fattoria Bacìo : Correggiolo , Leccino del Corno and Moraiolo ,which it was choosen from panel. It is an intense limpid golden yellow colour with light green hues. Its aroma is ample and rotund, with rich vegetal hints of artichoke, chicory and wild thistle, together with fragrant notes of rosemary and mint. Its taste is elegant and strong, with a flavour of lettuce, black pepperand a denfinite almond finish. Bitterness is strong and pungency is definite. It would be ideal with tomato , Chianina beef carpaccio with mushrooms , tuna salads , soups, beans , pasta with meat sauce , blue fish au gratin , grilled red meat or game , cheese and hard cheese.

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